Saffron-Infused Single-Origin Ethiopian Pour-Over

Preparation

1. Saffron infusion: Steep 3-4 saffron threads in 50ml of hot water (195°F) for 5 minutes
2. Grind coffee: Medium-fine grind, similar to table salt consistency
3. Setup: Place filter in dripper, rinse with hot water, discard rinse water

Brewing Process

1. Bloom: Add coffee to filter, create small well in center
2. First pour: Pour 50ml water in circular motion, let bloom for 45 seconds
3. Second pour: Add 100ml water in slow, steady spiral from center outward (1:30 total time)
4. Third pour: Add remaining 150ml water, maintaining steady flow (3:00 total time)
5. Saffron integration: In final 30 seconds, slowly drizzle saffron-infused water over grounds
6. Finish: Total brew time should be 4:00-4:30 minutes

Final Steps

Swirl gently to integrate saffron notes, serve immediately in pre-warmed cup

Origin Selection: Choose Ethiopian beans with pronounced floral notes - Yirgacheffe works exceptionally well

Saffron Quality: Use genuine saffron threads, not powder, for clean flavor integration

Temperature Control: Slightly lower temperature (195°F vs 200°F) prevents over-extraction and preserves delicate florals

Timing: Add saffron water during final extraction phase to prevent overpowering the coffee's natural characteristics

Tasting Notes: Look for enhanced jasmine, bergamot, and honey notes with warm spice undertones